I put a pork butt on the Weber about 2 hours ago and its been tough to get the temp up to where I want it. I'm hoping it may be related to the air temp which is about 57; it should warm up as the day goes on so I'm not panicking yet.

I'm cooking two 3 1/2 pounders with a temp around 212 and an IT of 171. Does everything sound OK? Should I bring the cooking temp down so it cooks longer?

I'm shooting for 200*. I was concerend that it was cooking too fast - but I must have had the probe in too far- now the IT is at 152*. So hopefully I'm on track to get this off for dinner and not brunch :)

Here's my update - the pork butt turned out pretty good. It was a slow start I think because it was cool, drizzly and windy this morning. Once the weather cleared the temps stayed pretty steady. At one point, about half way through, I had to add some charcoal but it got back up to temp pretty quickly. There were some points where the temp started to drop, but if I took the lid off for a few seconds and would climb back to where I wanted it. I'm sure there's something I should be adjusting but I'm not sure what it is.

Looks great! The other benefit to the split butt is you get more bark!

When you are cooking, how are you setting your vents? When you lift the lids you're introducing more oxygen which is fueling the fire. I would suggest that you leave the top vent open all the way always and control the temp by adjusting the lower vents.